Pomelo Salad Recipe (Shauk thi thoke)

Pomelo: A large citrus fruit that is sweeter and less bitter than grapefruit.

Cabbage: Adds a crunchy texture to the salad.

Carrot: Provides a sweet and crisp element when julienned.

Peanuts: Roasted and crushed, they add a nutty flavor and crunch.

Fish sauce: A salty, umami-rich liquid used in Southeast Asian cooking.

Lime juice: Freshly squeezed, it adds a tangy brightness to the dressing.

Sugar: Balances the flavors in the dressing.

Chili flakes: Adds a bit of heat to the salad.

Cilantro: Freshly chopped, it’s used as a garnish for a burst of freshness.

When preparing the pomelo, make sure to remove all the pith and membrane to avoid any bitterness in the salad. Use a sharp knife to segment the fruit cleanly. For the cabbage and carrot, a mandoline slicer can help achieve uniform, thin slices, which will ensure even distribution of flavors and a more appealing texture. Toast the peanuts until they are golden brown to enhance their nutty flavor before crushing them. When mixing the dressing, ensure the sugar is fully dissolved in the fish sauce and lime juice for a well-balanced taste.

• pomelo - Substitute with grapefruit: Grapefruit has a similar tart and slightly sweet flavor profile, making it a good alternative.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and freshness to the salad.

• julienned carrot - Substitute with julienned cucumber: Cucumber offers a refreshing and crisp texture that complements the other ingredients.

• roasted and crushed peanuts - Substitute with roasted and crushed cashews: Cashews have a similar nutty flavor and crunchy texture.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrusy flavor.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note to the salad.

• chili flakes - Substitute with fresh chopped chili: Fresh chili provides a similar heat and adds a fresh, vibrant flavor.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• To keep your pomelo salad fresh, store it in an airtight container. This helps maintain the crunchiness of the cabbage and carrot while preserving the flavors of the pomelo and dressing.

• Place the container in the refrigerator. The salad can be stored for up to 2 days, but it's best enjoyed within 24 hours to ensure the vegetables remain crisp.

• If you plan to make the salad ahead of time, store the dressing separately in a small jar or container. Combine the dressing with the salad just before serving to avoid sogginess.

• For freezing, it's not recommended to freeze pomelo salad as the texture of the pomelo and vegetables will be compromised. Freezing can make the cabbage and carrot mushy and the pomelo segments watery.

• If you have leftover pomelo segments, you can freeze them separately. Place the segments on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen segments to a freezer-safe bag or container. They can be used later in smoothies or other recipes.

• When ready to use frozen pomelo segments, thaw them in the refrigerator overnight. Keep in mind that they may not have the same texture as fresh segments, so they are best used in blended recipes rather than salads.

• Transfer the pomelo salad to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• For a more gentle reheating method, place the pomelo salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until warmed through, which should take about 5-7 minutes.

• If you prefer a crispier texture, spread the pomelo salad evenly on a baking sheet and place it in a preheated oven at 300°F (150°C) for about 10 minutes. Stir halfway through to ensure even heating.

• To maintain the freshness of the vegetables and fruits, consider reheating only the dressing separately. Warm the dressing in a small saucepan over low heat until just warmed, then toss it with the cold salad right before serving.

• If you have an air fryer, place the pomelo salad in the basket and heat at 300°F (150°C) for 3-5 minutes. Shake the basket halfway through to ensure even heating.

• Large mixing bowl: To combine the pomelo segments, shredded cabbage, and julienned carrot.

• Small bowl: To mix together the fish sauce, lime juice, sugar, and chili flakes.

• Knife: To peel and segment the pomelo, and to chop the cilantro.

• Cutting board: To provide a surface for peeling and segmenting the pomelo, and chopping the cilantro.

• Peeler: To julienne the carrot.

• Measuring cups: To measure out the shredded cabbage, julienned carrot, and roasted peanuts.

• Measuring spoons: To measure the fish sauce, lime juice, sugar, and chili flakes.

• Tongs or salad tossers: To toss the salad and ensure the dressing is evenly distributed.

• Serving platter: To present the salad once it is ready.

• Mortar and pestle: To crush the roasted peanuts.

Prep ingredients ahead: Peel and segment the pomelo, shred the cabbage, and julienne the carrot the night before.

Use pre-roasted peanuts: Buy roasted peanuts to save time on roasting and crushing them yourself.

Make dressing in bulk: Mix extra fish sauce, lime juice, sugar, and chili flakes and store in the fridge for future use.

Use a food processor: Quickly shred the cabbage and julienne the carrot using a food processor.

Batch chop cilantro: Chop a large bunch of cilantro at once and store it in an airtight container.